THE NEWS

• A century after the graduation of Henry Roe Cloud 1910, the first Native American to attend Yale, the third conference named in his honor was held this past weekend, bringing together Native alumni, students, faculty, staff and members of the Roe Cloud family.
• Berkeley College won bragging rights this weekend:it is now the “Home of Yale’s Best Chili.” Yale Dining hosted its second annual Chili Throwdown in Commons Friday to raise money for United Way, an international NGO that funds local initiatives for health, education and financial stability. The judging panel, which included Dean of Yale College Mary Miller, Master of Berkeley College Marvin Chun, winner of last year’s Iron Chef Yale competition Kevin Adkisson ’12 and Assistant Chief of Yale University Police Department Ronnell Higgins, taste tested 22 different Chilis made by Yale staff members from across the University. First Place went to Aldo Gargamelli, chef of Berkeley College dining hall.
• On Saturday, the School of Music hosted a seminar in the Morse Recital Hall on how professional musicians can develop community outreach skills.The seminar is part of the School of Music’s recent efforts to expand career development resources for its students, teaching them how to find audiences and simultaneously stimulate interest in music throughout their communities.

THE WEATHER

High of 42 degrees, low of 37 degrees, chance of rain and snow

THE FOOD

In the colleges

Breakfast: Steelcut Oatmeal Bar, Steelcut Oats, Waffle Bar, Blueberry Sour Cream Coffee Cake Ring

Lunch: Vegan Yellow Split Pea Soup, French Onion Soup With Crouton, Chicken Gai Lan with Chow Fun Noodles, Cheese Enchilada, Whole Grain Penne, Linguine, Chef’s Choice Pasta Sauce, Organic Tomato Sauce, Sesame Ginger Tofu Sandwich, Egg Salad, Hawaiian Rice, Fresh Carrots With Ginger Glaze, Turkish Chopped Salad, Spinach Salad with Beets, Roasted Eggplant & Barley Salad, Chewy Peanut Butter Brownie, Sugar Cookie

Dinner: Three Cheese Calzone, Cashew Chili, Whole Grain Penne, Linguine, Chef’s Choice Pasta Sauce, Organic Tomato Sauce, Mu Shu Pork, Puebla Style Rice, Cut Corn, Turkish Chopped Salad, Spinach Salad with Beets, Roasted Eggplant & Barley Salad, Rasp Filled Lowfat Gold Cake

In Commons

Breakfast: Maple Oatmeal Bar, Maple Flavored Organic Oatmeal, Waffle Bar, Omelets To Order, Blueberry Pancakes, Cage-Free Scrambled Egg Whites, Cage-Free Scrambled Eggs, Home Fries, Blueberry Sour Cream Coffee Cake Ring

Lunch: Miso Soup, Barbecued Chicken Thighs, Roasted Chicken Thighs, Panna Cotto, Four Tomato Basil Pasta, Meatball Grinder, Whole Grain Penne, Linguine, Chef’s Choice Pasta Sauce, Organic Tomato Sauce, Jamaican Jerk Chicken Breast Sandwich, French Fries, Pepperoni Pizza, Chef’s Choice Pizza, Cheese Pizza, Organic Tomato Sauce, Chicken Gai Lan with Chow Fun Noodles, Green Beans STIR, Jasmine Rice, Stir Fried Vegetable Lo Mein, Scallion Fried Rice, Egg Salad, Hawaiian Rice, Fresh Carrots With Ginger Glaze, Turkish Chopped Salad, Roasted Eggplant & Barley Salad, Chewy Peanut Butter Brownie, Sugar Cookie

Dinner: Lemon Rosemary Whole Roast Chicken, Mu Shu Pork, Roasted Chipotle Marinated Chicken, Cashew Chili, Eggplant Parmesan, Organic Tomato Sauce, Puebla Style Rice, Roasted Butternut Squash, Turkish Chopped Salad, Roasted Eggplant & Barley Salad, Black Forest Cake